I am back to blogging after taking some time off, 3 years to be exact… Something reminded me how much I loved sharing my tips and tricks a long with recipes and DIYs so I am going to try to post regularly once again! Enough talking, let’s get to the food!

So I have been spending quite a bit of time at my nonna’s house and while doing so she thought it would be a good idea to write down a few of her recipes. She also mentioned that she wanted to learn how to make an American dessert, cheesecake, I happily obliged! I have made cheesecake before but I wanted to find a reaallly good recipe so I turned to my best friend, Pinterest, yes yes, Pinteressstttt, you just have to learn how to use it properly. I typed in ” New York cheesecake” and a beautiful photo of luscious creamy heaven topped with strawberries popped up at the top of the list. As I am a Pinterest guru (I like to think), the first posts are usually good links and tried recipes, so I thought I would give this link a try. If you have a pinterest account you can click the link below and it will take you directly to the pin. The Pinterest user has a blog where her recipe can be found and that is BakerbyNature.

Link to heaven: click meeeeee 

Tips (also on her blog)

1. The recipe calls for a water bath, which is when you put the springform pan (that holds the cheesecake) into a deeper pan and fill it a couple of inches deep with hot water so you prevent cracking on the top of the cheesecake. I did not have a big enough pan but it did not affect the taste of the cheesecake.

2. I had some whipping cream in the fridge left over from making a creamy pasta sauce so I decided we could whip up haha some homemade whipping cream! Very easy, all you need is a bowl, hand mixer, some sugar and cream, beat the shit out of it for about 5 minutes and voila, delicious whipped topping!

3. Make sure to beat the sour cream and cheesecake until silky smooth, or else you will get lumps in your cheesecake and the texture will not be smooth and dense.

4. And last but not least, leave your eggs and cream cheese on the counter an hour before you begin so they are room temperature and the cheese is soft, this will allow better incorporating.

Above this post is a picture of my finished cheesecake. It is not the prettiest, but it was damn good. My 85-year-old grandmother was making appetizing noises while consuming so I figured I did a decent job.

This is by far the best cheesecake I have had, other than the cheesecake factory. I tend to put less sugar in the batter because I like to let the toppings do that job. I find cheesecake factory’s cheesecakes to be very sweet, sometimes too sweet, not saying that if you placed a white chocolate macadamia one in front of me I would devour the whole thing. I hope you love this recipe as much as I do! It is definitely going in my forever recipe stash.